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  1. Recipes
  2. Breakfast Damper Rolls
Breakfast

Breakfast Damper Rolls

Difficulty: Easy
Prep time: 10 mins
Cooking time: 20-25 mins
Servings: 8 Rolls

Ingredients

  • 3 cups Self-raising flour
  • 1/2 tsp Salt
  • 60g Margarine, chilled and cubed
  • 1/4 cup a2 Milk® Full Cream
  • 1/2 cup Pecorino Romano, shredded (for dough)
  • 2 tbsp Pecorino Romano, shredded (for topping)
  • 3/4 cup Bacon, diced and fried (for dough)
  • 1/4 cup Bacon, diced and fried (for topping)
  • 1 tbsp Fresh rosemary, finely chopped (for dough)
  • 1 tsp Fresh rosemary leaves (for topping)

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Directions

  1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  2. Add the flour and salt to a large bowl. Add the chilled margarine and rub through with your fingertips until the mixture resembles coarse breadcrumbs.
  3. Add the a2 Milk® Full Cream, 3/4 cup fried bacon, 1/2 cup Pecorino, and 1 tbsp chopped rosemary. Mix until a shaggy dough forms.
  4. Turn dough out onto a lightly floured surface. Knead gently for 1-2 minutes until just smooth — do not overwork.
  5. Divide the dough into 8 equal portions. Roll each into a ball.
  6. Place one roll in the centre of the prepared tray. Arrange the remaining rolls around it, edges touching, to form a pull-apart wreath shape.
  7. Sprinkle the top with the remaining 2 tbsp Pecorino, 1/4 cup bacon, and 1 tsp rosemary leaves.
  8. Bake for 20-25 minutes until golden brown and cooked through.
  9. Serve warm, pulling apart the rolls to share.

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